Slow Cooker Honey Garlic Chicken is a no-fuss, supremely delicious weeknight meal, pairing all of your favorites; chicken, honey, garlic and hoisin sauce, all within the sweet comforts of your slow cooker.


Mistake the portable and opt for this Asian-inspired Retard Cooker Honey Garlic Chickenhearted instead. This whole direction can be tangled unitedly in 15 transactions!  All you change to do is let it ready in the andante cooker spell you go out and do what you do.  You love two hours to run errands, go shopping, pickax up the kids, or bang a intelligent bright period. When you get bag, you'll score a tasteful better-than-takeout meal inactivity for you.

I recommend delivery it with a sidelong of steamed soul dramatist and freshly steamed crucifer and beam it over the top by drizzling the kickshaw and stimulating sauce over all the sides.



  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 4 cloves garlic minced
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame seeds
  • 1/2 cup low sodium soy sauce
  • 2 pounds boneless skinless chicken breasts
  • 3 scallions thinly sliced, divided (white parts for cooking, green for serving)


  1. Place the chicken in the bowl of a slow cooker.
  2. In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, vinegar, oil, ginger, garlic, and scallions (white part only). Pour over the chicken.
  3. Cook on low for 2 hours, until the chicken reaches 165°F. Transfer the cooked chicken to a clean plate and tent loosely with foil. Let rest for 10 minutes.
  4. Transfer the liquid from the slow cooker to a small saucepan. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch until smooth and creamy. Slowly add the cornstarch mixture to the sauce. Cook on high until thick, whisking constantly. Pour the sauce back in the slow cooker along with the chicken and toss to coat.
  5. Slice the chicken into strips and drizzle on the sauce. Garnish with the green scallions and sesame seeds. Serve warm with a side of steamed rice and vegetables.

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